With over 60 outlets across Hong Kong and China, Tai Hing has now landed on sunny island Singapore.
I love the airport. Even if I'm not jetting off, I wouldn't mind being at the airport for just a meal or to have a whiff of the air there. So I was most welcomed by the idea of tasting Tai Hing behind the departure gates of Changi airport. How often can you do that? ;)
The location caters to an international but limited group of audience, so locals, if you're a fan, pray that Tai Hing would open an outlet in town or something
I like milk teas served this way - cold, minus the dilution from melted ice. The original taste is preserved and guess what, Tai Hing was the very first restaurant to introduce this concept back in 2003.
Roasted using Tai Hing's self-developed oven, the pork has indeed the crispiest skin despite being left in the air-con for some time.
Signature 'Supreme
Char Siu', and it didn't disappoint. Large, juicy but not fatty.
Tai Hing positions itself as a middle to high level premium Hong Kong-style restaurant in Singapore.
| Food: | ★ ★ ★ ★ |
| Ambience: | ★ ★ ★ ★ |
| Value: | ★ ★ ★ ★ ★ |
| Service: | ★ ★ ★ ★ |
Tai Hing Roast Restaurant#026-109, Transit Departure Hall
Changi Airport Terminal 2
60 Airport Boulevard, S(819643)
(+65) 6214 3603
24 Hourswww.taihingroast.com
2 mouthfuls
Hellooo, love your blog, the pictures and all! Linked you up in my blog alr too, hope we get to meet up over a meal again some time soon!(:
why does it have to be behind the departure lounge =\
Make a "nom" sound